Friday, September 26, 2014

Gusseted and More

And still the skeins, are holding out.
They are thread bare—and clearly will be all used up soon—but
every round completed is an accomplishment.

The gussets felt like they took
forever. The whole ratio changes... when you start with half of
72—or 36 stitches, its 6 extra stitches to start. After the
turning there were 20 stitches, but then I picked up 20 on each flap.
Because of how I work my heels on 2 circ's I always end up with an
extra row—37, not 36, and I always pick up another extra in the
corner at the start of the gusset—so, 20, 20, 20—or 60 stitches!
(that's a normal sock, for me!) 24 stitches to decrease –(48 rounds
of extra stitches!) Woo! That's a lot of work.

But now the gusset is done and a few
more rounds. There are almost 5 inches of the foot done, too. Not
quite half of the 11.75 inches needed --the foot of these socks is
going to end being very close to a foot of foot!

I will really feel the end is in site when I finish up these first skeins.

I love my S-I-L--but at times like this, I wish he was a shrimp of man! and not a full sized one.

Aside from knitting, a big pot of chili
got made—Simple eastern US style chili--(lots of tomato's)--but
the canned tomatoes had jalapeno’s and green and other chilies,
right in there with the tomatoes. Plus I added chili powder.

I sometimes go out and buy dried
chilies—both mild and hot, and toast them, and roast the garlic,
and then cover the lot with hot water, run them through the blender,
and sieve, and do all that work... for an authentic style of chili.
But more often I start with a tomato sauce base, and add dried,
ground chili powder. (some time I compromise, and use whole dried,
toasted, soaked and pureed in a blender chilies along with some
tomatoes, too!) I like both kinds of chili.

As a first generation American, living
on the east coast, mild tomato based chili was the first kind I ever
had (and I didn't have that till I was an adult!) So this kind is
still a comfort food. Real south western style chili wasn't part of
my life till just a few years ago. I still see it a big deal to
make—but then, not every local store stocks an assortment of dried
chilies, so making it requires pre-planning on my part and a special
trip to a store that stocks dried chilies.

On the other hand, I always have a can
or two of tomatoes and green chilies, and chili powder. Yesterday I
had a can of “fiesta tomatoes” with a mix of chilies added to the
diced fire roasted tomatoes. These tomato products are not the base
of an authentic chili, perhaps, but not insipid stuff either!

There were beans, too, of course.
Dried ones, soaked and cooked in the sauce. Not the traditional
kidney beans, I like little pink beans in my chili, and I find it
them much easier to find dry.

The chili made a wonderful dinner—it
was cool last night (in the low 60° (circa 16°c.) and it hit the
spot. There is lots more—some in the fridge for later this week and
more in the freezer for later next month. That's a warming thought.

1 comment:

LOL Most of us in the US eats chili the way you do! I don't need my chili so hot all I get is fire. I want to taste the chilies, garlic and onion as well as the beef flavors. I change up the variety of beans depending on the mood I'm in, each makes a subtle difference. I'm, also, a bad chili cook because I use ground beef, roast is too precious of a purchase in my cash-strapped household to be used in chili.